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Red-cooked Shrimp {hongshao Xia}

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CATEGORY CUISINE TAG YIELD
Grains Chinese 1 Servings

INGREDIENTS

1 lb Medium shrimp, raw
1 1-inch piece fresh ginger
1 t Salt
9 Cloves garlic
4 Scallions
1 T Cornstarch
2 T Water
2 T Peanut oil
1 T Chinese rice wine, preferred
or cooking sherry
3 T Peanut oil
2 t HOT pepper paste
2 T Soy sauce
1/2 c Water
1 1/4 t Granulated sugar
1 1/4 t Rice wine vinegar

INSTRUCTIONS

Sorry so long in answering this so will post to the list also. I was
mistaken in that it is not in the Frugal Gourmets book but MRS.
CHIANG'S " The Szechwan Cookbook - Szechwan Home Cooking". The actual
recipe calls for shrimp. I will send her original recipe. I have used
skinless/boneless chicken breast cut to the size of medium shrimp in
this recipe with great results. Now on to the recipe:  Rinse the shrimp
well under running water. Pull off their legs, but  leave the shells
on. Using scissors, cut a slit halfway up the back  of the shell. (This
will allow the marinade & cooking sauce to  penetrate the shrimp more
easily.) Put shrimp on a plate.  Peel the ginger, then chopp into tiny
pieces, then sprinkle 1  teaspoon of the chopped ginger & the salt
evenly over the shrimp,  then set aside for at least 15 minutes. {1-2
hours is much better in  my opinion}  Peel & chop the garlic into
pieces the size of raw rice.  Clean the scallions, then slice them,
both the white & half of the  green, crosswise into small pieces about
1/8 inch long.  Combine the cornstarch & water in a small bowl & set
aside. Cooking  Heat your wok over a moderately high flame for 15 -30
seconds, then  add the 2 tablespoons of oil. It shouldbe hot enough to
cook with  when the first tiny bubbles form & a few small wisps of
smoke appear.  When the oil is ready, add the shrimp & stir fry for 45
seconds,  using your cooking shovel or spoon in a scooping motion to
toss the  shrimps so they are all exposed to the hot oil.  Pourin the
wine, cover the wok, & let the shrimp continue to cook for  another 45
seconds; by that time they should have stiffened & turned a  little
pink. Take them out of the wok & set aside.  Wipe out the wok with
paper towels, then reheat it over a moderate  flame. Pour in the fresh
3 tablespoons of oil. When it is hot enough  to cook with, toss in the
chopped garlic & remaining chopped ginger.  Stir fry the garlic &
ginger vigorously{or they burn real fast} for 30  seconds, then reduce
the flame a little & stir in the hot pepper  paste, soy sauce, water,
sugar, & vinegar.  Return the shrimp to the wok, along with the
scallions, stir. Cover  the wok, return flame to moderately high & let
cook for 2 minutes.  Stir the cornstarch & water to make sure it's well
blended & not  lumpy, then pour the mixture into the wok. Continue to
stir fry until  the sauce becomes thick & clear; this should only take
about 15 - 30  seconds. Serve immediately.  Posted to CHILE-HEADS
DIGEST V4 #128 by "Chris" <cea260@airmail.net>  on Sep 18, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1122
Calories From Fat: 635
Total Fat: 72.3g
Cholesterol: 571.5mg
Sodium: 5978.5mg
Potassium: 872.4mg
Carbohydrates: 38.3g
Fiber: 1.7g
Sugar: 6.8g
Protein: 65.9g


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